| 摘要 |
A nutritional supplement has a droplet 22 of nutritional oil such as borage, cod liver or evening primrose oil. This is coated with an emulsifying agent such as lecithin. The droplet is then microencapsulated in a layer of modified starch, such as vegetable oligosaccharide. Similar droplets 20 are formed from essential oils. The droplets 20 are smaller than the droplet 22 so that the essential oil coats the nutritional oil, rather than the other way round. The presence of the microencapsulation and the smaller droplets, together with an appropriate choice of materials, enables properties of taste, texture and aroma of the nutritional oil to be masked, thus allowing adequate dosages to be administered without unpalatable properties. |
